10-year warranty
30-day returns
Duties included
Gift box included
10-year warranty
30-day returns
Duties included
Gift box included
₽
24 cm stainless steel Professional frying pan | Esthete Professional
Professional stainless steel frying pan for precise cooking control. The multi-layer construction (stainless steel 430 + aluminum + stainless steel 304) ensures perfect heat distribution without hot spots. Designed for discerning chefs, where every detail counts. From ergonomics to thermal conductivity, everything is thought out here.
Бестселлер
Профессиональная сковорода из нержавеющей стали 24 см | Esthete Professional
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Профессиональная сковорода из нержавеющей стали для точного контроля приготовления. Многослойная конструкция (нержавеющая сталь 430 + алюминий + нержавеющая сталь 304) обеспечивает идеальное распределение тепла без горячих точек. Создана для взыскательных кулинаров, где каждая деталь имеет значение.От эргономики до теплопроводности — здесь продумано всё. Данная модель — лучшая сковорода для индукционных плит, но она также отлично работает на газе, стеклокерамике и в духовке. Это не просто посуда, а полноценный кухонный инструмент.
Three-layer construction
Responds instantly to temperature changes and distributes heat evenly
Optimal wall height 4.7 cm
Allows braising, frying and making sauces without splashing
Measurement scale
Helps precisely control the volume of ingredients without additional cookware
One-piece handle
Made from SUS 304 stainless steel with a square profile. Stays cool during cooking and sits comfortably in the hand
Дамасская сталь на вашей кухне
STAINLESS STEEL. PROFESSIONAL APPROACH
Diameter
The optimal size for any tasks, kitchens, and occasions
Diameter
Max. temp
Weight
Max. temperature
You can fry, stew, and bake on the stove.
Weight
Hefty. It fits perfectly in the hand — a comfortable grip.
No special care required
Easy to clean with a spatula and rinse. Not afraid of deep scratches. Designed for the everyday rhythm
Rapid heat-up
Reaches optimal temperature in minutes. Precise control of the ideal heat level
For the perfect steak
Delivers confident high-temperature searing of meat and fish, even heating for delicate sauces
origin story
Stainless steel first appeared in professional kitchens at the beginning of the 20th century — and quickly became the standard in restaurants worldwide. The reason is simple: this material does not react with food, does not absorb odours and withstands any temperature.
Chefs chose stainless steel for good reason. It does what no non-stick coating can — create a golden crust through the Maillard reaction: that very caramelised layer that gives meat and vegetables their true flavour and aroma.
The modern stainless steel pan is the evolution of a professional tool for the home kitchen. The multi-layer base distributes heat without hot spots — food cooks evenly, with no burning at the edges and no raw centre.
Chefs chose stainless steel for good reason. It does what no non-stick coating can — create a golden crust through the Maillard reaction: that very caramelised layer that gives meat and vegetables their true flavour and aroma.
The modern stainless steel pan is the evolution of a professional tool for the home kitchen. The multi-layer base distributes heat without hot spots — food cooks evenly, with no burning at the edges and no raw centre.
usage tips
01. Before cooking, heat the pan for 2–3 minutes on medium heat — a drop of water should bead up and roll across the surface. Only then add oil and ingredients.
02. Never move meat immediately after placing it in the pan. Wait 2–3 minutes — the product will release itself once a crust has formed. If it sticks when you try to turn it — it's not ready yet.
03. After frying, don't discard what's left on the base — that's the foundation of a sauce. Deglaze the pan: pour a little wine, stock or cream directly onto the hot surface and scrape with a spatula. In 1 minute you'll have a professional sauce from what remained in the pan.
02. Never move meat immediately after placing it in the pan. Wait 2–3 minutes — the product will release itself once a crust has formed. If it sticks when you try to turn it — it's not ready yet.
03. After frying, don't discard what's left on the base — that's the foundation of a sauce. Deglaze the pan: pour a little wine, stock or cream directly onto the hot surface and scrape with a spatula. In 1 minute you'll have a professional sauce from what remained in the pan.
Stainless steel — professional alloy
Multi-layer base — even heating
The ideal tool for steaks, fish, vegetables and sauces — right in the pan
A TOOL, ENGINEERED FOR RESULTS
Титановое покрытие — антипригарный слой (защита)
Титановое покрытие — антипригарное
Многослойное дно — равномерный нагрев (контроль)
Многослойное дно — равномерный жар
Покрытие — это не декор, а технология. Вместе они дают еду без масла и без потерь
A TOOL, ENGINEERED FOR RESULTS
Stainless steel first appeared in professional kitchens at the beginning of the 20th century — and quickly became the standard in restaurants worldwide. The reason is simple: this material does not react with food, does not absorb odours and withstands any temperature.
Chefs chose stainless steel for good reason. It does what no non-stick coating can — create a golden crust through the Maillard reaction: that very caramelised layer that gives meat and vegetables their true flavour and aroma.
The modern stainless steel pan is the evolution of a professional tool for the home kitchen. The multi-layer base distributes heat without hot spots — food cooks evenly, with no burning at the edges and no raw centre.
Chefs chose stainless steel for good reason. It does what no non-stick coating can — create a golden crust through the Maillard reaction: that very caramelised layer that gives meat and vegetables their true flavour and aroma.
The modern stainless steel pan is the evolution of a professional tool for the home kitchen. The multi-layer base distributes heat without hot spots — food cooks evenly, with no burning at the edges and no raw centre.
01. Before cooking, heat the pan for 2–3 minutes on medium heat — a drop of water should bead up and roll across the surface. Only then add oil and ingredients.
02. Never move meat immediately after placing it in the pan. Wait 2–3 minutes — the product will release itself once a crust has formed. If it sticks when you try to turn it — it's not ready yet.
03. After frying, don't discard what's left on the base — that's the foundation of a sauce. Deglaze the pan: pour a little wine, stock or cream directly onto the hot surface and scrape with a spatula. In 1 minute you'll have a professional sauce from what remained in the pan.
02. Never move meat immediately after placing it in the pan. Wait 2–3 minutes — the product will release itself once a crust has formed. If it sticks when you try to turn it — it's not ready yet.
03. After frying, don't discard what's left on the base — that's the foundation of a sauce. Deglaze the pan: pour a little wine, stock or cream directly onto the hot surface and scrape with a spatula. In 1 minute you'll have a professional sauce from what remained in the pan.
specifications
MAIN SPECS
Warranty
3 years
Finish
Matt polishing and sandblasting of the frying surface
Handle type
Fixed, one-piece
Durability
Rust-resistant, scratch-resistant
Cooktop compatibility
All cooktop types
Temperature range
Up to 300°C
Weight
956 g
Pan diameter / base
24 / 17 cm
Thickness
2.5 mm
MATERIALS
Pan
SUS 430 Steel, Aluminium, SUS 304 Steel
Lid
-
RECOMMENDATIONS FOR CARE
Hand wash with a soft sponge
Dishwasher safe
Clean carbon deposits with stainless steel cleaner "Antigrease"
Dry with a soft cloth immediately after washing
Remove discolouration using 10% citric acid solution
Do not heat above 300°C
Do not cut food on the cooking surface
Do not use metal scrubbers or abrasive cleaning agents
ХАРАКТЕРИСТИКИ
Warranty
3 years
Finish
Matt polishing and sandblasting of the frying surface
Handle type
Fixed, one-piece
Durability
Rust-resistant, scratch-resistant
Cooktop compatibility
All cooktop types
Temperature range
Up to 300°C
Weight
956 g
Pan diameter / base
24 / 17 cm
Thickness
2.5 mm
Pan
SUS 430 Steel, Aluminium, SUS 304 Steel
Lid
-
Hand wash with a soft sponge
Dishwasher safe
Clean carbon deposits with stainless steel cleaner "Antigrease"
Dry with a soft cloth immediately after washing
Do not heat above 300°C
Do not cut food on the cooking surface
Do not use metal scrubbers or abrasive cleaning agents
The first impression begins before the pan ever reaches your hands. A box that feels good to hold — already says everything about what's inside.
PACKAGING WORTH GIVING
READY TO GIFT RIGHT NOW
No extra wrapping needed. The pan in its box is already the finished gift.
KEEPS ITS PERFECT LOOK
The pan doesn't shift, doesn't get damaged. The packaging always looks impeccable.
— Natalia, Moscow
Handle on the package is a small thing, but nice. The pan inside is packed securely. You want to leave such a box — it looks like a gift case.
REVIEWS
Anna, Moscow
5,0 / 5
The frying pan is very well made. Conveniently, you can also put it in the oven. The packaging is great for a gift, too.
View the review
Artyom, Rostov-on-Don
5,0 / 5
Very fast delivery, good packaging. it's heavy in weight. I chose it for the lack of Teflon coating, because it is very harmful.
View the review
Helena, Moscow
5,0 / 5
I am very pleased with my chin. I chose it specifically for the induction cooker. The bottom is flat, exactly what I was looking for.
View the review
Helena, Moscow
I’m very pleased with the frying pan. I chose it specifically for an induction stove. It’s quite heavy, and you can see the layers of metal along the edge. The bottom is flat — that’s exactly what I was looking for. With other induction pans, circles would form on the glass. It seemed like the oil was gradually seeping through them. This pan left no marks on the glass. I really hope the bottom won’t deform later. I recommend it.
Artem, Rostov‑on‑Don
Very fast delivery, good packaging. It’s a bit heavy. I haven’t used it yet. I chose it because it doesn’t have a Teflon coating, as that’s very harmful. The lid from the previous 24‑cm frying pan fits it.
FAQ
Yes — titanium coating is considered one of the safest materials for cooking. Titanium is biologically inert: this is the same metal used in medical implants and surgical instruments.
Unlike conventional Teflon (PTFE), which begins to break down above 260°C, titanium coating remains stable up to 300°C — with no release of toxic fumes. The pan is safe even if you accidentally leave it on high heat.
Unlike conventional Teflon (PTFE), which begins to break down above 260°C, titanium coating remains stable up to 300°C — with no release of toxic fumes. The pan is safe even if you accidentally leave it on high heat.
Yes. The multi‑layered bottom additionally ensures even heating on any type of stove — gas, electric, or induction.
With basic care, it can last for decades. Stainless steel is resistant to scratches, metal spatulas, and high temperatures. It doesn’t lose its properties over time — unlike a non‑stick coating, which wears out after 3–5 years. Many professional chefs use the same stainless steel pan for years: it only “gets used to” cooking better and requires less and less oil.
Esthete controls heat. Damascus controls movement.
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